Main · Season 6

Re-invented Lancashire Hot Pot

Name: Re-invented Lancashire Hot Pot
Yield: 4
Ingredients: 800 grams lamb back strap, trimmed, fat reserved; 110 grams (about 2 rashers bacon), roughly chopped; 2 shallots, peeled and roughly chopped; 2 cloves garlic, peeled and crushed; 2 carrots, 1 roughly chopped and 1 peeled and finely chopped; 2 cups Shiraz wine; 3 sprigs thyme; 1 sprig rosemary; 1 litre beef stock; 5 tablespoons butter; 4 parsnips, peeled and grated; 4 button mushrooms, sliced; 4 Swiss Brown mushrooms, sliced; 2 tablespoons cream; salt and pepper, to taste

Brent Owens

Contestant · 28 Jul 2014

View full method on 10 Play ↗ Open in The Pass

Serves

Component

Ingredients

Season

Ingredients

800 grams lamb back strap, trimmed, fat reserved

110 grams (about 2 rashers bacon), roughly chopped

2 shallots, peeled and roughly chopped

2 cloves garlic, peeled and crushed

2 carrots, 1 roughly chopped and 1 peeled and finely chopped

2 cups Shiraz wine

3 sprigs thyme

1 sprig rosemary

1 litre beef stock

5 tablespoons butter

4 parsnips, peeled and grated

4 button mushrooms, sliced

4 Swiss Brown mushrooms, sliced

2 tablespoons cream

salt and pepper, to taste

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

LambCreamMushroomButterParsnipRosemaryCarrotGarlicThymeWineShallotBaconBeef StockAdult SupervisionContestantDinnerLunch

Recipe by Brent Owens, Season 6. Originally published by Network 10 on 28 Jul 2014.

Original on 10 Play ↗